Beef Bourguignon

In a heavy Dutch oven over medium heat, cook the lardons in a dry pot until the fat renders and the dice turn golden and crisp, 6-8 minutes. Lift them out with a slotted spoon and reserve, leaving the rendered fat behind to sear the beef. Do not let the fat smoke and scorch.

Raise the heat to medium-high. Season the bone-dry beef cubes generously with salt and pepper. Sear them in small batches in the hot fat, leaving space between pieces, until each face is a deep brown crust — about 2 minutes a side. Crowding steams the meat grey; patience builds the fond. Remove the beef and set it aside with the lardons.

Lower the heat to medium. Add the mirepoix to the pot and cook in the beef fat until softened and lightly caramelised, 8-10 minutes, scraping the fond loose as the vegetables release moisture. Stir in the garlic and tomato paste and cook until the paste darkens from bright red to brick and smells toasty, about 2 minutes.

Sprinkle the flour over the vegetables and stir for 1-2 minutes to cook out the raw taste. Pour in the entire bottle of red wine, scraping the pot floor to dissolve all the fond. Bring to a brisk simmer and let it reduce by about a third, 8-10 minutes — this burns off the harsh alcohol and concentrates the wine into a true sauce base.

Return the beef and lardons to the pot along with any juices. Pour in enough warm stock to almost cover the meat and tuck in the bouquet garni. Bring to a bare simmer, then cover and transfer to a 150°C / 300°F oven (or hold the gentlest stovetop simmer). Cook for 2.5-3 hours until the beef is fork-tender, turning the meat once halfway through.

While the beef rests, sauté the pearl onions and mushrooms in a little butter until golden and glazed. If the braising sauce is thin, simmer it uncovered to reduce, skimming any fat from the surface. Fold the beef, lardons, onions and mushrooms back into the sauce, warm through gently, and correct the seasoning. Rest 10 minutes off the heat before serving.